Vegetable Medley with Couscous Recipe

Vegetable Medley with Couscous Recipe
Vegetable Medley with Couscous Recipe photo by Taste of Home
Publisher Photo

Vegetable Medley with Couscous Recipe

Be the first to add a review
Publisher Photo
I tried this recipe from a cookbook because I'd never had couscous before. Now I love it! It was divine with the vegetables and a good alternative to rice.—Ruth Cowley, Pipe Creek, Texas
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Cook: 10 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Cook: 10 min.

Ingredients

  • 3 cups reduced-sodium chicken broth or vegetable broth
  • 3 tablespoons butter
  • 3 tablespoons minced fresh parsley
  • 1/4 teaspoon pepper
  • 2-1/4 cups uncooked couscous
  • 3 medium sweet red peppers, cut into 3/4-inch pieces
  • 2 tablespoons canola oil
  • 3 medium zucchini, halved and sliced
  • 3 yellow summer squash, halved and sliced
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1-1/2 teaspoons salt
  • 1/3 cup grated Parmesan cheese

Directions

In a large saucepan, bring the broth, butter, parsley and pepper to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes.
Meanwhile, in a Dutch oven, saute the red peppers in oil for 4 minutes. Stir in the zucchini, yellow squash, basil and salt; cook 6-10 minutes longer or until tender.
Fluff couscous with a fork; serve with vegetables and sprinkle with Parmesan cheese. Yield: 10 servings.
Originally published as Vegetable Medley with Couscous in Light & Tasty April/May 2007, p25

Nutritional Facts

1 each: 249 calories, 8g fat (3g saturated fat), 11mg cholesterol, 628mg sodium, 38g carbohydrate (4g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 vegetable.

  • 3 cups reduced-sodium chicken broth or vegetable broth
  • 3 tablespoons butter
  • 3 tablespoons minced fresh parsley
  • 1/4 teaspoon pepper
  • 2-1/4 cups uncooked couscous
  • 3 medium sweet red peppers, cut into 3/4-inch pieces
  • 2 tablespoons canola oil
  • 3 medium zucchini, halved and sliced
  • 3 yellow summer squash, halved and sliced
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1-1/2 teaspoons salt
  • 1/3 cup grated Parmesan cheese
  1. In a large saucepan, bring the broth, butter, parsley and pepper to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes.
  2. Meanwhile, in a Dutch oven, saute the red peppers in oil for 4 minutes. Stir in the zucchini, yellow squash, basil and salt; cook 6-10 minutes longer or until tender.
  3. Fluff couscous with a fork; serve with vegetables and sprinkle with Parmesan cheese. Yield: 10 servings.
Originally published as Vegetable Medley with Couscous in Light & Tasty April/May 2007, p25

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forVegetable Medley with Couscous

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review